Turkey Schnitzel with Herb Sauce

Finely chop the parsley, basil and chives.

Fry the turkey schnitzels in a shallow pan with a little fat until golden brown on both sides.

Season the schnitzels with salt, pepper and roast chicken seasoning and continue frying briefly.

Deglaze with a splash of white wine and loosen the browned bits from the pan.

Remove the schnitzels from the pan and keep them warm, covered.

Add broth to the pan juices and warm over low heat.

Stir in the sour cream and mustard, then add the chopped herbs.

Season the sauce with salt and pepper and thicken with sauce thickener if needed.

Return the schnitzels to the pan and let them sit briefly in the sauce without boiling vigorously.

Serve with rice or mashed potatoes.